Description

Strawberry Lemonade Cheesecake Delight is a fresh, no-bake dessert bursting with bright lemon flavor and juicy strawberries. Creamy cheesecake filling, tangy lemon pudding, and luscious strawberry pie filling are layered over a buttery vanilla wafer crust and finished with a dreamy cloud of whipped cream. It’s the perfect make-ahead treat for summer parties, picnics, or whenever you crave something delightfully sweet and tart.

Ingredients

Scale

For the Crust

1 package vanilla wafer cookies
1/4 cup melted butter

For the Cheesecake Layer

1 container no-bake cheesecake filling (store-bought, near the cream cheese section)
1 tablespoon lemon zest
1 teaspoon lemon extract

For the Lemon Pudding Layer

1 (3.4 oz) box instant lemon pudding mix
1 1/2 cups cold milk

For the Strawberry Layer

1 (21 oz) can strawberry pie filling

For Topping

1 container Cool Whip or homemade whipped cream
Extra crushed cookies and lemon zest for topping

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Instructions

Prepare the Crust: Crush the vanilla wafer cookies in a food processor until finely ground. Transfer the crumbs to a bowl and mix with the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 13×9-inch dish. Place in the refrigerator to chill for 10 minutes and allow the crust to set.
Make the Lemon Cheesecake Filling: In a separate bowl, combine the no-bake cheesecake filling with lemon zest and lemon extract. Stir until the mixture is completely smooth and the flavorings are evenly incorporated.
Layer the Cheesecake Mixture: Spread the lemon cheesecake mixture evenly over the chilled cookie crust, smoothing out the top with a spatula.
Prepare the Lemon Pudding: In another bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes.
Add the Lemon Pudding: Spread the thickened lemon pudding evenly over the cheesecake layer, creating a smooth, uniform surface.
Add Strawberry Layer: Carefully spoon the strawberry pie filling evenly over the lemon pudding layer, spreading it to the edges.
Top with Whipped Cream: Spread a generous layer of Cool Whip or homemade whipped cream over the strawberry layer, creating a light and fluffy finish.
Chill the Dessert: Place the assembled dessert in the refrigerator for at least 1 hour, or until it is fully set and chilled throughout.
Serve: Just before serving, sprinkle the top with extra crushed vanilla wafer cookies and a little lemon zest for a beautiful, zesty finish. Cut into squares and enjoy!

Notes

You can use homemade whipped cream instead of Cool Whip for a fresher topping.
If you prefer, swap out the strawberry pie filling for raspberry or blueberry for a different flavor twist.
For a gluten-free option, use gluten-free vanilla cookies for the crust.
This dessert is best enjoyed chilled and will keep, covered, in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Desserts
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of recipe)
Calories: 365
Sugar: 32g
Sodium: 310mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg